Eat the Seasons… April

Scotch Eggs

Spring has sprung, the grass is growing… Picnic season is definitely coming!  Whilst I admit these are not the healthiest of snacks they are definitely a firm British favourite – you’d be amazed how often I am asked to serve Scotch Eggs as evening food at weddings!

Serves 4
Preparation Time: approximately 1 ½ hours
Cooking Time: 10 minutes


  • 4 Hardboiled Eggs
  • 240g Sausage Meat
  • 1-2 tsp Fresh Thyme, chopped
  • 1 Onion, finely chopped & ‘sweated’
  • 4 tbsp Plain Flour
  • 2 Eggs, beaten
  • 100-150g White Breadcrumbs
  • Vegetable Oil to deep fry
  • Salt & Pepper


  1. Place eggs in their shells in a pan of cold water.
  2. Bring to the boil, reduce the heat and simmer for 9 minutes.
  3. Drain and cool eggs under running cold water, then peel.
  4. Mix sausage meat with onions, salt & pepper and then divide into four equal portions.
  5. Mould and shape evenly around each egg.
  6. Coat the meat covered eggs in flour, dip in the beaten eggs and then coat in breadcrumbs.
  7. Chill for 1 hour in the fridge.
  8. Deep fry in oil at 160oC for 8-10 minutes.
  9. Cut open to check they are cooked through.


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